Batch pasteurizer

Abstract

Batch pasteurizers are disclosed for processing milk, colostrum and other dairy products. The pasteurizers comprise inner drums to contain the processed liquid, an outer drum surrounding same and providing an annular space for retaining a heating fluid (heated by an electrical heater), a helical coil to carry cooling fluid through the heating fluid, a motorized pump or impeller to agitate the treated liquid to optimize heat transfer, and a control system to switch the heater on and off, actuate cooling liquid flow and optionally, at least partially drain the heating fluid to provide a temperature / time profile and close temperature tolerance, all of which produce pasteurized products with adequate levels of immunoglobulins to provide newborn animals with sufficient immune function.

Description

REFERENCE TO RELATED APPLICATION[0001]This application is related to Applicant's U.S. Pat. No. 6,276,264 for PORTABLE BATCH PASTEURIZER issued Aug. 21, 2001 (although not claiming priority therefrom), which patent is incorporated herein by reference in its entirety. This application claims priority from Applicant's provisional application U.S. Ser. No. 60 / 501,756, filed Sep. 9,2003 including Appendix A thereto (Godden et al., “Effect of On-Farm Commercial Batch Pasteurization of Colostrum on Colostrum and Serum Immunoglobulin Concentration in Dairy Calves,”J. Dairy Science Vol. 86, pp. 1503-1512, 2003), which is also incorporated herein by reference in its entirety.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention relates to apparatus for pasteurizing or heat treating fluid products for consumption by animals or humans.[0004]2. Description of the Relevant Art[0005]Since the dawn of history, various methods and apparatus have been devised for the h...

AI Technical Summary

Benefits of technology

"The present invention provides an apparatus for batch pasteurizing or heat treatment of products, particularly food products for consumption by humans or animals. The apparatus can be used in various locations, such as dairy barns, and can be quickly and easily cleaned between uses to minimize health hazards. The apparatus can be programmed to meet different processing needs and can be adapted to different sizes and capacities. The apparatus includes a first cylindrical container for treating fluids and a second cylindrical container at least partially surrounding the first container to form an annular chamber for heating and cooling. The apparatus can be fabricated from commercially available components and can be used with typical hot and cold tap water and electrical current. The apparatus can be programmed to provide a preset temperature for a set amount of time to effectively pasteurize milk and milk products. The method for using the apparatus involves supplying the first container with fluid to be treated, filling the annular chamber with heating / cooling fluid, activating the heating means to heat the fluid and the fluid under treatment, activating the circulation means to circulate the fluid, measuring the temperatures of the fluid and the heating / cooling fluid, and controlling the temperature to maintain a preset temperature. The apparatus can be adapted for different processing needs and can be easily moved and serviced."

Problems solved by technology

In less advanced countries, modern processing plants may be unavailable or inaccessible, so that dairy products must be utilized locally, with whatever processing is available.

Excess milk and related products may be used on the farm for feeding calves or other livestock, but may spoil or transmit disease if not pasteurized.

Most of these patents disclose apparatus and methods for the continuous processing of milk or other foodstuffs, and most of these systems are complicated and expensive.

While it has long been known that pasteurization is an important tool in preventing the spread of disease through milk and other food products, pasteurization of colostrum has been a more delicate matter.

There has been some success in this field over the past couple of decades, but a commercial unit has not been widely available to do quantities large enough for the average dairy.

The drawbacks of current systems include the following: Many pasteurizers are high temperature short time (HTST) systems that rapidly bring the product to a high temperature, hold it there for a short time and then rapidly cool the product once again.

These systems cause rapid degradation of the Ig, often lowering the level below that required to impart immunity to the newborn.

For these reasons, these HTST systems will not handle the product well and often become plugged to the point of requiring disassembly for cleaning them.

While this methodology does a much better job of preserving the Ig, there are still considerable drawbacks.

These systems are typically labor intensive due to the lack of automation.

The other main disadvantage is the small volume that most of these will handle.

The average cow will yield more than this in her first milking, which makes the unit once again labor intensive for most cow (bovine) or goat (caprine) dairies.

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